Recipes and Tips for a Seasonal Buffet with a Taste of Paradise

by: ARA
(ARA) – Hospitality, aloha (love or the spirit of giving) and ohana (family) are some of the key values in Hawaiian culture. These values also play an important role in the celebration of holidays as they are a special time of gift-giving, visiting with loved ones and feasting. A perfect way to incorporate these elements into your next holiday gathering is to create a lunch or dinner buffet. Using buffet service allows guests to relax, reflect and celebrate the seasons, much like the Hawaiian culture does with a luau.

The following are some hiwahiwa (festive) and ono (delicious) recipes and tips provided by King’s Hawaiian for adding a touch of paradise to your holiday buffet.

Buffets allow for an impressive and festive setting in a limited dining space and can accommodate service for large groups of people. Remember that because the food is all presented at the same time, your table should be arranged with artistry and care.

Tips for hosting a holiday buffet:

* Position plates at the beginning of the buffet table and napkins/silverware at the end for convenience.

* Placemats, table runners and lace can take the place of time-honored heavy linen tablecloths.

* Arrange food logically in the order that guests would serve themselves, place appropriate condiments next to that menu item.

* Bring interest to a specific dish or add dimension to your table by placing foods at different heights, using inverted bowls or boxes covered with linens/tablecloths, etc.

* Use candles in various shapes and sizes to add ambiance to the table.

* Silverware can be wrapped in paper or cloth napkins and placed in a basket for easy access. In place of napkin rings, silk flower leis can be cut and tied to napkins to hold them together.

* Flowers play an integral role on the buffet table, whether used as the centerpiece or as additional décor. Arrangements made of traditional holiday flowers and plants such as poinsettias, holly, ivy and berries will enhance the decor.

* Pineapples are the universal symbol for hospitality and what better way to welcome guests into your home than with pineapple decorations on the table!

* Bamboo placemats can be placed under hot dishes to serve as hot pads.

Food: Bread plays a major role in most holiday meals, and King’s Hawaiian has prepared a menu guaranteed to sweep your family and guests away to the islands for the La nui (holidays).

King’s Hawaiian Islander Artichoke & Spinach Dip

2 loaves (16 ounces) King’s Hawaiian Sweet Bread

1 cup mayonnaise

1 cup sour cream

1 package (1 ounce) Ranch-style dip mix

1 can (13 to15 ounces) artichoke hearts, drained and chopped

1 package (10 ounces) frozen chopped spinach, thawed and well drained

1 can (8 ounces) sliced water chestnuts, drained and chopped

Carefully hollow one loaf, leaving 1 inch on sides and bottom. Cube removed bread and additional loaf. Place bowl and cubes on baking sheets and bake in pre-heated 350-degree oven for 10 minutes or until golden brown. Blend mayo, sour cream and dip; mix together in a large bowl. Add artichoke hearts, spinach and water chestnuts; mix well. Cover and refrigerate until well chilled. Transfer to bread bowl and serve with toasted bread cubes.

King’s Hawaiian Cranberry Macadamia Nut Stuffing

6 cups (8 ounces) 1/2 loaf - King’s Hawaiian Sweet Bread

1 cup chopped celery

1/2 cup chopped onion

1/4 cup margarine or butter

1 teaspoon dried sage, crushed

1/2 teaspoon.dried thyme, crushed

1/4 teaspoon pepper

1/2 cup macadamia nuts (chopped)

1/2 cup dried cranberries

1/2 cup chicken broth

1 to 2 tbsp. chicken broth (optional)

Cook celery and onion in margarine or butter in a small saucepan until tender. Remove from heat. Stir in sage, thyme, and pepper. Place dry bread cubes in a mixing bowl. Add celery mixture, macadamia nuts, and cranberries. Add the 1/2 cup chicken broth, tossing to moisten. Use to stuff one 6 to 8-pound turkey. (Transfer any remaining stuffing to a casserole, adding the 1 to 2 tablespoons chicken broth, if desired, for extra moistness; cover and chill casserole until ready to bake. Bake the casserole, covered, in a 325-degree oven during the last 30 to 45 minutes of turkey roasting until stuffing is heated through. Serves 6 to 8.

***Tip: To make 6 cups dry bread cubes, cut 3/4 loaf of bread into 1/2-inch square pieces. Spread in a single layer in a shallow pan at room temperature, loosely covered, for 8 to 12 hours.

King’s Hawaiian Rocky Road Bars

1 16-ounce loaf King’s Hawaiian Sweet Bread

1 12-ounce package semisweet chocolate morsels

1/2 cup butter or margarine

1 1/2 cups miniature marshmallows, divided

1 cup chopped pecans, divided

1 10.8-ounce package non-dairy whipped topping

1 cup vanilla yogurt

Lightly coat a 13 by 9 by 2-inch baking dish with nonstick spray. Cut bread into 1-inch cubes and place into an extra large mixing bowl. Set both aside. In a saucepan, melt chocolate and butter over low heat; stirring constantly. Remove from heat. Reserve 1/2 cup marshmallows and 1/2 cup pecans for garnish. Stir in whipped topping, and remaining marshmallows and nuts. Combine chocolate mixture with yogurt. Blend well. Fold chocolate mixture into bread until all chunks are well coated. Spoon into baking dish until evenly spread. Garnish with reserved marshmallows and nuts. Cover with plastic wrap and refrigerate until firm. Cut into squares to serve. Makes 12 to16 servings. Preparation time: 20 minutes

King’s Hawaiian Bread Sandwich Platter

A time-honored tradition practiced during the holidays is to serve turkey, ham, or other types of meat as the main course at family meals. King’s Hawaiian suggests taking a different approach to the traditional main course by allowing guests to make their own King’s Hawaiian sandwiches. Or for a post-holiday buffet substitute the sandwich platter with King’s Hawaiian Turkey Sandwich Supreme using leftover turkey.

Prepare the meat of your choice to your liking, slice it and arrange it on a platter, serve hot or cold. On an additional platter arrange various cheeses, lettuce, tomatoes, onions, and any other topping that you feel your guests may enjoy. Conventional condiments can accompany seasonal ones such as cranberry sauce and gravy. Arrange King’s Hawaiian Dinner Rolls (12-pack, account for 2 per person) near the platters of meat and cheese.

Turkey Sandwich Supreme

1 16-ounce loaf King’s Hawaiian Bread

1/4 cup Ranch-style dressing

10-ounce deli-sliced turkey breast

1 cup shredded mozzarella cheese, divided

1 10-ounce packages frozen chopped spinach, thawed and drained well

1/2 cup finely chopped onion

4 fresh plum tomatoes, diced

Preheat oven to 350 degrees. To prepare bread for sandwich filling, slice off top. Set aside. Carefully hollow out loaf within 1 inch of sides and bottom. Reserve removed bread for other use. Brush inside and top of bread with dressing. Line bottom of shell with turkey. Toss together 1/2 cup of cheese, spinach, onion and tomatoes. Spoon over meat. Sprinkle with remaining cheese. Replace top. Wrap loaf in foil. Bake 1 hour. Cool 10 minutes. Remove foil and slice into wedges. Can be served hot or cold. Preparation time: 20 minutes. Makes 6 servings.

In addition to these recipes provided by King’s Hawaiian, other holiday food items can be added to enhance your buffet table. Find additional recipes and information on where to find King’s Hawaiian bread and rolls by visiting www.kingshawaiian.com.

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Soup to Nuts” Holiday Entertaining Guide

by: ARA
(ARA) - As the holidays approach, it’s natural for us to feel both festive and frantic and increasingly stressed as our list of errands gets longer than Santa’s. To make sure that this season is about true holiday spirit and joyous time with family and friends, heed the sage advice of an entertaining expert who shares her simple secret . . . serve soup!

“Most soups are not complicated to make but they can have magical powers to help restore the soul, nurture and inspire the spirit and make a holiday party great fun for the host and guests” says Jana Kolpen, author and illustrator of the enchanting fable and cookbook, “The Secrets of Pistoulet,” and designer of the Pistoulet Dinnerware Collection for The Pfaltzgraff Co.

Kolpen is a passionate cook who loves to entertain at home. Her successful motto is, “keep it fresh, seasonal, colorful and simple.” Depending on the soup recipe, it can be served as first course, entrée or even a delicious snack. Regardless of its place at meal time, a simmering pot of soup warms guests’ hearts and keeps the cook out of the kitchen and part of the celebration.

“I’ve always loved to entertain friends and family, and I discovered the magic of soups while on a journey in France where the ritual and the spirit of making soup for others became a life transforming experience,” says Kolpen. She left New York City for a small farmhouse in southern France to give herself a fresh start after some devastating life experiences. Kolpen’s adventures led her to write and illustrate “The Secrets of Pistoulet” in which she includes several soup recipes that chronicle her inspirational journey such as the Potage of Spirit and the Potage of Passion.

According to Kolpen, holiday entertaining should be a multi-sensory experience that satisfies more than just your guests’ hunger. Kolpen collaborated with The Pfaltzgraff Co. to design a full collection of dinnerware and home accessories to complement her soup recipes and entertaining philosophy. Each piece in the Pistoulet Collection is hand painted with brightly colored flowers, vines and vegetables inspired by Kolpen’s illustrations in her book.

“I encourage mixing and matching dinnerware pieces to create whimsical and fun table settings. Place large soup crocks and tureens right on the dinner table and let guests serve themselves and participate in the full ritual of the holiday feast.” The Pistoulet Collection includes large, colorful soup tureens with ladles and a variety of soup bowls named after Kolpen’s favorite soup recipes such as the “Potage of Compassion” soup crocks and the “Potage of Spirit” soup bowls.

Kolpen recommends the “Potage of Spirit” soup as a good party starter. Using the freshest ingredients in the recipe she creates a hearty and healthful meal to nourish guests. The simple soup combines aromatic garlic, earthy potatoes and bright orange carrots (recipe included). But she does warn that “the spirit can express itself in many odd and wonderful ways. Be prepared for shocking behavior!”

The Potage of Spirit (makes 6 servings)

2 medium garlic bulbs (about 16 cloves)

4 14 ounce cans reduced-sodium chicken broth

3 medium potatoes (about 1 pound), peeled and cut into ½ inch pieces.

3 carrots, peeled and chopped (1 ½ cups)

1/3 cup whipping cream

Salt and pepper to taste

Snipped fresh chives to garnish (optional)

Directions:

Combine broth, peeled garlic cloves, potatoes and carrots in saucepan, cover with water and bring to boil. Reduce heat and simmer for 20 to 25 minutes. Cool slightly, puree in blender or food processor until smooth. Return to saucepan to heat through adding whipping cream, salt and pepper and chives for garnish.

The chip-resistant, highly durable Pistoulet Collection is a great dinnerware choice for holiday entertaining. It is safe in the dishwasher, oven, freezer and microwave and features a broad range of dinnerware, serveware and accessories. The collection is available at major department and specialty stores nationwide, including J.C. Penny, Amazon.com and more than 70 Pfaltzgraff stores at outlet malls across the country.

For more recipes from “The Secrets of Pistoulet” log on to The Pfaltzgraff Co. Web site at www.pfz.com.

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Shaping Up Holiday Side Dishes

by: ARA

(ARA) - If dinner rolls and bread are usually guests at your holiday table, you can save a step and impress your guests by substituting savory stuffing loaves, muffins or balls. Molded stuffing is a tempting two-in-one side dish that is easy, too, since convenient packaged stuffing mix is the perfect foundation from which to start your adventure.

Wowing your guests this way isn’t a new idea, but rather based on a very old, tried-and-true one. The archives that span 60 years of recipes from Mrs. Cubbison’s Foods are full of stuffing balls, loaves and muffins from the early days when the company began publishing its recipes for home cooks. The company was started in the early 1900s by the late Sophie Cubbison -- an outstanding cook who invented packaged stuffing mix.

“Although these recipes take just minutes to make, because they are so interesting looking and tasting and different than what we traditionally serve today, they are showstoppers that draw ‘oohs’ and ‘ahhs’ from guests around the holiday table,” said Leo Pearlstein, a longtime friend of Sophie Cubbison, who now serves on the company’s board of directors.

Convenience is important for today’s cooks who want to emulate antique recipes to the delight of their holiday guests, but who don’t have time to slave over a hot stove. There has been a boon in sales of packaged homemade-style croutons in recent years from popular companies like Mrs. Cubbison’s Foods (prepared from freshly baked bread that is lightly toasted and perfectly seasoned, they are based on recipes invented by Sophie Cubbison in the early 1900s).

Our holiday side dish soiree includes stuffing muffin, loaf and ball recipes from Mrs. Cubbison’s Foods archives dating from the 1950s followed by a distinctive salad recipe:

Fig Stuffing Loaves

2 (6-ounce) bags of Seasoned Cornbread Stuffin’

1 cup melted butter or margarine

1 cup chopped celery, including leaves

1 orange, chopped, including peel (seeds removed)

1 cup chopped dried figs

2 eggs, well beaten

1 cup milk

Combine all ingredients and mix until well blended. Pack mixture into 8 small (4 1/2 by 2 1/2 by 1 1/2 inch) greased loaf pans. Bake at 350 degrees for 35 minutes, or until firm to the touch. Unmold and serve.

Yields 8 single-serving loaves.

Pumpkin Dressing Balls

1 (6-ounce) bag of Seasoned Dressing

1/2 cup melted butter or margarine

1 cup mashed fresh or canned pumpkin

1 teaspoon allspice

3/4 cups water

6 to 8 walnut halves

In a large bowl, combine stuffing mix with melted butter or margarine. In a separate small bowl, blend pumpkin with allspice. Add pumpkin mixture to stuffing, reserving about 2 tablespoons for garnish. Blend in water, mixing well, but lightly. Shape dressing into 6 or 8 balls and place in greased casserole. Top each with about a teaspoon of reserved pumpkin and place a walnut half in center of each. Cover tightly with aluminum foil. Bake at 325 degrees for 35 to 45 minutes, or until firm.

Yields 6 to 8 dressing balls.

Apricot Stuffing Muffins

1 (6-ounce) bag of Seasoned Cornbread Stuffin’

1/2 cup melted butter or margarine

3 eggs, well beaten

1 1/2 cups chicken broth

1/2 cup crumbled crisp bacon

3/4 cup chopped dried apricots

In a large bowl, combine stuffing mix with melted butter or margarine, eggs, broth, bacon and 1/2 cup of the chopped apricots. Spoon mixture into 12 greased muffin cups. Top each muffin with a sprinkling of the remainder of chopped apricots. Bake at 350 degrees for 30 to 35 minutes, or until firm. Cover muffins with aluminum foil if chopped figs on top brown too quickly.

Yields 12 stuffing muffins.

Spicy Cranberry Salad with Feta Crust

1 (6-ounce) box of garlic-flavored croutons

1 1/2 teaspoons olive oil

1/4 cup feta cheese

3 cups mixed greens

3/4 cup dried cranberries

1/2 cup chopped celery

1/2 cup chopped Granny Smith apple, with peel

Italian salad dressing, to taste (approximately 1/4 to 1/2 cup)

Finely crush croutons. In a medium bowl, add croutons, olive oil and feta cheese. Combine well. Divide into six portions. Take each portion and mold as crusts into six individual small salad bowls. In a large bowl, combine mixed greens, dried cranberries, celery, apple and Italian dressing. Mix well. Place greens mixture in each salad bowl, slightly pressing greens into crust.

Yields 6 servings.

Courtesy of ARA Content



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